Culinary researcher Ryuji has perfectly recreated the popular 'Gaeng Pa' curry, which was sadly discontinued by Muji! We've developed this Thai jungle curry, which uses no coconut milk, so you can easily enjoy it at home. Please try this authentic flavor, condensed with spiciness and umami.
Ingredients
Main Ingredients (2 servings)
- Chicken thigh 140g
- Young corn 40g
- Frozen green beans 40g
- Shimeji mushrooms 50g
- Bamboo shoots 50g
- Wood ear mushrooms 3g (rehydrated)
- Ginger 5g
- Cooked rice 200g
Seasonings
- Oil 1 tbsp
- Green curry paste 25g
- Ichimi pepper 1/2 tsp
- Water 380ml
- Chicken stock 1.5 tsp
- Fish sauce 1.5 tsp
Steps
- Slice chicken thigh 140g thinly, then cut into bite-sized pieces.
- Cut frozen green beans 40g into 2cm pieces.
- Roughly chop shimeji mushrooms 50g into pieces about the same size as the green beans.
- Cut young corn 40g into bite-sized pieces.
- Roughly chop the rehydrated wood ear mushrooms 3g.
- Prepare shredded bamboo shoots 50g.
- Heat oil 1 tbsp in a frying pan, then add green curry paste 25g and ichimi pepper 1/2 tsp.
- Sauté until the aroma of the chili pepper develops, being careful not to burn the green curry paste.
- Add water 380ml.
- Add the cut chicken thigh 140g, bamboo shoots 50g, young corn 40g, shimeji mushrooms 50g, green beans 40g, and wood ear mushrooms 3g.
- Add grated ginger 5g.
- Add chicken stock 1 tsp and fish sauce 1.5 tsp.
- Simmer for about 8 minutes over medium heat, then turn off the heat once the vegetables are cooked.
- Taste and add an additional chicken stock 0.5 tsp</b>; if it has reduced too much, add a small amount of water to adjust the flavor.
- Serve cooked rice 200g in a bowl and pour the finished Gaeng Pa over it.
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